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Rating: 4.0/5 (4 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 401
% Daily Value**
Total Fat 29g
Saturated Fat 10g
Unsaturated Fat 10g
Cholesterol 130mg
Sodium 663mg
Total Carbohydrate 30g
Dietary Fiber 2g
Sugars 26g
Protein 8g
Vitamin A  25%Vitamin C  12%
Calcium  6%Iron  12%
Potassium  7%Vitamin E  13%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus Mousse

Recipe Tags: Vegetable Recipes

Date Added: March 12, 2014


1/2 Cup Water
2 Eggs whites
1 Teaspoon Salt to taste
1 Tablespoon Green Onion chopped
4 Teaspoons Lemon Juice fresh
2 Unflavored Gelatin
1 Cup Heavy Whipping Cream
2 Pounds Asparagus
1/2 Cup Mayonnaise
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1. Break off tough stems from asparagus and discard. Peel lower half of asparagus stems; cut into 1-inch lengths. In saucepan of boiling salted water, cook asparagus for about 10-minutes or until tender; drain. In food processor or blender, process until smooth. There should be about 2 cups puree. Transfer to saucepan. Add mayonnaise, lemon juice and onion; cook over low heat just until warmed through.

2. Meanwhile, in small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.

3. Over low heat, warm gelatin until disolved; stir into asparagus mixture. Transfer to bowl and place in large bowl of ice and water to chill, stirring frequently, for 10 to 15 minutes or until cold and slightly thickened. Remove from iced water.

4. Whip cream; set aside. In large bowl, beat egg whites with salt until stiff peaks form. Whisk about one-quarter of the beaten egg whites into cooled asparagus mixture; fold into remaining whites along with whipped cream. Pour into rinsed 6-cup mould. Cover and refrigerate for at least 6 hours or up to 2 days.

5. To unmould, wrap hot damp tea towel around mould for 1 minute. Using knife, loosen top edge of mousse from mould. Tilt or gently shake mould= to loosen mousse. Invert rinsed serving platter on top of mould. Grasp platter and mould; quickly turn over. Shake using quick downward motion, to release mousse from mould. Lift off mould. (If mousse sticks, repeat the procedure.)

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Dietary Notes:
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, MSG, Asparagus, Sulfites, Spring Onion, Fructose Malabsorption, Onion allergies.
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